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Lemon Curd Muffins

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Lemon Curd Muffins are a delightful blend of sweet and tangy flavors, perfect for brightening any moment of your day. These moist muffins, filled with homemade lemon curd and topped with a crumbly streusel, are not only easy to make but also visually stunning. Whether enjoyed warm for breakfast, served as a midday snack, or presented at a gathering, they are sure to impress. The zesty lemon flavor will awaken your senses and leave you craving more!

Ingredients

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  • 3 egg yolks
  • ¼ cup lemon juice
  • 2 teaspoons lemon zest
  • 6 Tablespoons sugar
  • ¼ cup butter, cold and cut in pieces
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • 6 Tablespoons unsalted butter, melted
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/3 cup unsalted butter, room temperature
  • ¾ cup sugar
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • Grated zest from 1 lemon
  • 2 Tablespoons fresh lemon juice
  • ¾ cup powdered sugar
  • 1–2 Tablespoons milk

Instructions

  1. Begin by preparing the lemon curd. In a double boiler, whisk egg yolks with sugar, lemon juice, and zest until thickened. Remove from heat and stir in cold butter.
  2. Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
  3. In one bowl, combine dry ingredients (flour, baking powder, baking soda, salt). In another bowl, beat room temperature butter and sugars until creamy; add eggs one at a time followed by yogurt and vanilla.
  4. Mix the dry ingredients into the wet mixture just until combined.
  5. Spoon batter into muffin cups halfway full. Add a tablespoon of lemon curd into each cup and cover with more batter.
  6. Top with streusel (optional) and bake for about 25 minutes or until golden brown.

Nutrition

Find it online: https://teffrecipes.com/lemon-curd-muffins/

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